Camarones en Aguachile
This spicy, fresh recipe is a traditional Mexican favorite and once you try it, we think you'll see why! Shrimp are cooked in lime juice and serrano and topped with lots of fresh onion and cucumber. If you're apprehensive to cook the shrimp with the lime, you can parboil the shrimp for about three minutes in salted, boiling water and drain before preparing this dish. Serve with corn tostadas and fresh avocado.
PREP TIME
10 minutes
COOK TIME
0 minutes
Ingredients
1 pound extra large shrimp, peeled and deveined, rinsed and patted dry
Juice of 8 fresh limes, divided
4-5 serrano peppers, stems removed
2 tablespoons olive oil
1 red onion, thinly sliced
1 cucumber, peeled and thinly sliced
4 tablespoons fresh chopped cilantro, divided
Salt and pepper, to taste
Juice of 8 fresh limes, divided
4-5 serrano peppers, stems removed
2 tablespoons olive oil
1 red onion, thinly sliced
1 cucumber, peeled and thinly sliced
4 tablespoons fresh chopped cilantro, divided
Salt and pepper, to taste
Directions
Place shrimp in a non-reactive shallow glass dish. Add half of the lime juice and season lightly with salt. Cover and chill while you prepare the rest of the salad.
Add serranos, remaining lime juice, oil and half of the cilantro. Blend and season with salt to taste. Add mixture to shrimp. Layer onions and cucumber over the shrimp, cover and refrigerate for another 30 minutes. The shrimp should have turned opaque at this point. Stir gently to combine ingredients, season with pepper and serve.
Add serranos, remaining lime juice, oil and half of the cilantro. Blend and season with salt to taste. Add mixture to shrimp. Layer onions and cucumber over the shrimp, cover and refrigerate for another 30 minutes. The shrimp should have turned opaque at this point. Stir gently to combine ingredients, season with pepper and serve.
Looking for inspiration? Try these recipes:
Pasta Salad with Veggies and Feta
Quinoa Salad with Mangoes, Avocado and Chiles
Southern-style Fried Chicken Sandwiches
